Best Mesclun Salad With Shallots And Blue Cheese Recipes

Mesclun Salad with Goat Cheese, Maple-Glazed Pecans and Maple Dijon Vinaigrette image

Provided by Jennifer Segal, adapted from The Washington Post

Categories Salads

Yield 6

Number Of Ingredients 13

1 cup (4 ounces) pecan halves
2 tablespoons real maple syrup
Pinch salt
1 small garlic clove, minced
1 tablespoon finely chopped shallots
¼ teaspoon salt
¼ teaspoon ground black pepper
1½ tablespoons real maple syrup
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
6 tablespoons vegetable oil
10 cups mesclun greens (or favorite mixed greens such as green or red leaf, boston, bibb, or romaine)
3 ounces goat cheese (or blue cheese), crumbled

Steps:

Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool.
In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside.
Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately.

Nutrition Facts :

Mesclun Salad With Balsamic Dressing image

Provided by NRG Tribe

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

6 cups mesclun (baby salad greens)
1 tablespoon toasted pine nuts
2 ounces blue cheese, sliced
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon balsamic vinegar
1/2 cup extra virgin olive oil
2 teaspoons cold pressed flax oil

Steps:

Nutrition Facts : Calories 323.6, Fat 34.8, SaturatedFat 6.8, Cholesterol 10.6, Sodium 212.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 3.4

Mesclun and Radicchio Salad with Shallot Vinaigrette image

Yield Makes 12 servings

Number Of Ingredients 9

1/4 cup balsamic vinegar
1 tablespoon chopped shallot
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 heads radicchio (about 1 1/4 pounds)
1 pound mesclun* (mixed baby lettuces; about 4 quarts loosely packed)
1 cup packed fresh flat-leafed parsley leaves
*available at specialty produce markets and many supermarkets

Steps:

In a small bowl whisk together vinegar, shallot, honey, mustard, and salt and pepper to taste. Add oil in a slow stream, whisking until emulsified. Vinaigrette may be made 1 week ahead and chilled, covered. Bring vinaigrette to room temperature before using.
Trim radicchio and tear into bite-size pieces. In a large bowl toss together radicchio, mesclun, and parsley.
Just before serving, drizzle vinaigrette over salad and toss well with salt and pepper to taste.

Mesclun Salad with Shallot Vinaigrette image

Yield Makes 8 servings

Number Of Ingredients 5

1/4 cup finely chopped shallot
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
1/3 cup olive oil (preferably French) or safflower oil
1 pound mesclun (mixed baby salad greens)

Steps:

Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.